Amazing one-bowl White Chocolate Coconut Brownies. These chewy brownies are made using real white chocolate and shredded coconut. They’re buttery, gooey and ready to eat in one hour. No electric mixer needed.
I’m in white chocolate heaven 😇
White Chocolate Coconut Brownies – WHERE HAVE YOU BEEN ALL MY LIFE?
Made with sweet white chocolate and flecks of chewy shredded coconut, these buttery brownies are absolutely packed with flavour.
One-bowl, no mixer, ready-to-eat-in-one-hour brownies? PERFECT.
why you will love this recipe
- Quick and easy, one-bowl recipe
- No electric mixer needed
- Soft and chewy brownies that stay fresh for days
- Perfect for last-minute guests or easy entertaining
recipe testing
We all love brownies right? Sure we do. Big brownie batches, small brownie ones, crinkly top brownies, etc. But why have we never made them using white chocolate?
It’s a question I asked myself recently – and I’m so glad I did. I love white chocolate in my cake, my muffins and even cheesecakes, so using it to make a gooey, fudgy brownie sounded like the best idea ever.
But I knew these brownies would need some work. Unlike dark chocolate, white chocolate has a much higher sugar content. So while a regular brownie relies heavily on plenty of sugar and fat to create that gooey, fudgy middle, the same ratio using white chocolate will result in a wet or oily brownie.
In my first attempts, I found my White Chocolate Brownies were exactly that – too greasy. When I reduced the butter and increased the flour, they were too dry and cakey. But ultimately, by adding fewer eggs (just two) and not too much butter, I found the perfect ratio.
Seriously fudgy White Chocolate Coconut Brownies with chewy edges, a crinkly top and an irresistibly gooey centre.
what you will need
This is one of those go-to recipes because you only need a handful of everyday ingredients. If you’ve got white chocolate and coconut in your pantry, you are already halfway there. Here’s what you will need to make a batch of White Chocolate Coconut Brownies:
- Unsalted butter
- White chocolate: I recommend using a nice quality chocolate – something you’d be happy to nibble on its own. I tested this recipe using blocks of Nestle Plaistowe white chocolate.
- Caster sugar: Or granulated sugar.
- Brown sugar: For a little extra caramel flavour.
- Vanilla extract
- Eggs
- Plain flour: Or all purpose flour.
- Shredded coconut: Coconut not only pairs beautifully with white chocolate but it gives these brownies a lovely chew. I recommend using unsweetened shredded coconut. Otherwise, desiccated coconut would be the next best thing.
how to make them
These White Chocolate Coconut Brownies are very quick and easy to make. It’s a simple mix and stir recipe – no electric mixer needed. Here’s how to make them in four simple steps. More detailed instructions are included in the recipe card below.
- Melt together white chocolate and butter until smooth. Stir in sugars and vanilla.
- Add eggs, one at a time, and stir to combine.
- Add flour, coconut and salt. Mix until you have a thick but smooth brownie batter.
- Transfer to pan and then bake until golden.
how do I know when they’re ready?
These White Chocolate Coconut Brownies take about 30 minutes to bake. They will go golden brown on top and around the edges – and no longer wobble in the middle.
Remember that brownies will continue to cook as they cool, so I prefer to take them out a little earlier. The longer you cook them, the more ‘cake-like’ they’ll be.
frequently asked questions
I recommend using a nice quality chocolate – something you’d be happy to eat by itself. I prefer to use a block of chocolate rather than chocolate melts or chocolate chips. I tested this recipe using blocks of Nestle Plaistowe white chocolate.
No, but I highly recommend it. Not only does it add flavour but chewiness as well. If you don’t like coconut, you’ll need to add an extra 20 grams (2 tablespoons) of plain flour or all purpose flour.
Brownies will be cakey if you add too much flour and/or overbake them. I highly recommend using a baking scale (all the time) but especially for recipes like this that rely on the careful ratio of fat to flour. When using cups, it’s easy to add too much flour which will result in a white chocolate cake of sorts, rather than a fudgy brownie. Also, keep an eye on the baking time, a few minutes too long will also cause you to lose that gooey middle.
Yes. These brownies will keep well for 3-4 days at room temperature in an airtight container. Otherwise, you can freeze them.
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Let’s Bake
White Chocolate Coconut Brownies
Soft and chewy White Chocolate Coconut Brownies.
Ingredients
- 150 grams (1 cup) good quality white chocolate, broken into pieces
- 160 grams (1/2 cup + 3 level tablespoons) unsalted butter, roughly chopped
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 30 grams (2 level tablespoons) brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 140 grams (1 cup) plain flour or all purpose flour
- 30 grams (1/2 cup) shredded coconut
- 1/2 teaspoon salt
Instructions
- Grease and line a square 8-inch cake pan with baking or parchment paper, ensuring two sides of the paper overhang. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large bowl, add the white chocolate and butter and heat in the microwave, stirring every 20 seconds, until completely melted. If it is hot to the touch, leave it to cool slightly.
- Next, add the sugars and vanilla and stir until combined. Then add the eggs, one at a time, and stir until smooth.
- Add the flour, coconut and salt and mix until smooth. Pour brownie batter into the prepared pan and smooth the top.
- Bake the brownie for about 30 minutes or until cooked through. Insert a skewer into the middle to see if comes out clean, or remove once the edges of the brownies are golden brown. Leave to cool completely before serving.
Notes
White chocolate: I recommend using a block of good quality white chocolate for this recipe. I prefer to use a block of chocolate rather than chocolate melts or chocolate chips.
Shredded coconut: Use unsweetened shredded coconut for this recipe. If you don’t like coconut, you’ll need to add an extra 20 grams (2 tablespoons) plain flour or all purpose flour.
Storage: Keep these brownies in an airtight container at room temperature for 3-4 days. Or freeze them.
Cakey brownies: Brownies will be cakey if you add too much flour and/or overbake them. I highly recommend using a baking scale to ensure you add just the right amount of flour. Also, keep an eye on the baking time, a few minutes too long will also cause you to lose that gooey middle.
Nutrition Information
Aydin says
Simply amazing my grandchildren help make easy and ate warm finished all had to make 2 batches for parents nothing left easily made thanks
★★★★★
Jessica Holmes says
Yes! I love hearing that Aydin!
Annmarie Clark says
Hi Jessica , can’t really get shredded coconut in uk without paying over the odds for american imported Bakers shredded , can I substitute desiccated coconut or will that be too dry do you think? I really wanted to try these !
Jessica Holmes says
Oh really! That’s so good to know. You can definitely use desiccated coconut instead. Hope you love them!
Amit says
Hi Jessica,
What is the subsitute for eggs? Since most of my customers are vegetarian.
★★★★★
Jessica Holmes says
Hi Amit, I haven’t tried this recipe without eggs I’m sorry!